The added sugars definitely add flavor and color as well as giving a higher gravity. I love invert #3 and make several pounds at a time to have some on hand whenever needed.Good point.
Maybe I should do some reading on the use of them.
But is the short story that they just add to the fermentable base to result in more alcohol when mashed with stuff that can do the starch conversion?
Or is there actually a unique flavor or body added? Besides just the taste and character of more alcohol that might be gotten some other way.